Disclosure: This is a Sponsored post written by me on behalf of Libby’s for SocialSpark. All opinions are 100% mine. 

Don’t limit your pumpkin consumption to a few months of the year! Make it an every day food with this pumpkin-chipotle pizza with kale and burrata.
pumpkin-chipotle pizza with kale and burrata

Wintsprummer, sprintummer….whatever you decide to call this spring/summer/winter mix of weather we’ve been getting, one thing that is for certain is that this medley of unpredictable temperatures is throwing my taste buds askew.

They want stews one day, salads the next, cake for breakfast, and pumpkin every second of every minute of every moment of every everything.

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BUT WAIT!, some might say. Pumpkins are a full on autumn thing, so there is no way they can fall into this confused melee.

Au contraire, my friends.

Pumpkin is too delicious and nutritious to be limited by the “rules” of seasonal variation. It’s so chock full of fiber, beta carotene, and vitamin A that it would be shameful to limit it to only three months of consumption.

Best we make it a yearlong habit, methinks.

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To further convince you of this, I decided to team up with Libby’s Pumpkin to create a pumpkin recipe that would break us out of our pumpkin pie funk and illuminate all the pumpkin possibilities there really are out there.

I love the idea of subtly sweet pumpkin puree mixed with some serious spice, and since pizza nights are always met with enthusiasm in my kitchen, this pumpkin-chipotle pizza sauce was born.

On it’s own, the sauce packs some serious punch, but piled onto a pizza crust with creamy burrata cheese and earthy kale, it’s more of a subtle kick of spice. Just enough to get your taste buds tingling and have you wanting more. No matter what season your taste buds think it is.

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Libby's photo 09a341e3-a992-48f0-aedc-b8cb5b488a8d_zpsdfc183eb.png

For more about pumpkin’s myriad uses and to take part in some fun giveaways, head on over to Libby’s Pumpkin Can website! There, you can share your favorite #PumpkinCan fact via Twitter, Facebook, and/or Pinterest for a chance to win weekly prizes.

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Pumpkin-Chipotle Pizza with Kale and Burrata
 
Don't limit your pumpkin consumption to a few months of the year! Make it an every day food with this pumpkin-chipotle pizza with kale and burrata.
Yield: 4 servings
Ingredients
For the pizza dough
  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 cup lukewarm water
  • 3 cups bread flour
  • 2 tsp sea salt
  • 2 tbsp olive oil
For the pizza
  • 1 (15 oz) canned pumpkin puree
  • 28 oz fire-roasted diced tomatoes
  • 2 tsp chipotle chili powder
  • salt and black pepper, to taste
  • 8 oz burrata cheese
  • 1 bunch lacinato kale, destemmed and coarsely chopped
  • ¼ cup parmesan cheese
Instructions
  1. In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  3. Preheat oven to 550.
  4. In a food processor, pulse together the pumpkin, fire-roasted tomatoes, chipotle chili powder, and salt and black pepper to taste until pureed. Set aside.
  5. Steam the kale in the microwave or in a medium pot until wilted.
  6. Rub a 12-inch pizza pan with olive oil. When the dough has risen, spread it out over the prepared pan. Spread enough pumpkin tomato sauce over the dough so that it covers it. You will have a lot of sauce left over that can be used for pasta, another pizza, etc. Sprinkle the kale over the pizza. Top with slices of the burrata and a sprinkling of parmesan cheese. Bake for 10 minutes. Let cool for at least 5 minutes before cutting and serving.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 2 slices

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72 Responses to Pumpkin-Chipotle Pizza with Kale and Burrata

  1. Sues says:

    I totally limit my pumpkin consumption to fall to make it more “special.” But let’s face it, I couldn’t pass up this pizza. And furthermore, now I’m totally craving pumpkin in spring! :)

  2. I have never put pumpkin on pizza, but you are a genius! Pumpkin, chipotle and burrata sounds like the best combination!

  3. Inês says:

    O.m.g Joanne!! This is all I would want to have for lunch right now!! Looks absolutely decadent :O I want to eat it with my eyes!
    I’m having plane food in a moment unfortunately :(
    Btw, I’m back to blogging :)
    Have a nice week!

  4. It’s hard to put into words how much I LOVE this recipe!!!!!! Totally going to try it :)

  5. It’s actually kind of felt like fall so this is pretty appropriate. Besides, I’ll eat pumpkin any time of year!

  6. That is one pizza i won’t be ever able to refuse. Burrata cheese is new to me.

  7. I would have to agree with you, I like to enjoy pumpkin all year long, and this looks delicious!

  8. This pizza looks ridiculous! I totally agree–pumpkin should NOT be limited to once a year. I randomly have cravings for pumpkin bread every once in a while, even in the summer. But I think this pizza is a much better idea!

  9. Zainab says:

    You are so right!! Pumpkin can be left to just two months of the year. This pizza is ridiculously creative and awesome.

  10. Cassie says:

    This is amazing, Joanne. I love the sauce!

  11. pumpkin on pizza! I love it! the sauce alone drives me crazy! I could eat it by itself

  12. Oh my gosh, isn’t this the truth?! I went to the store the other day and found my self craving pumpkin…bought two cans…what is with that?! Well now I can make this pizza!!!!

  13. Whatever this mix is…I want it. So bad. Burrata on pizza?! Girl, you get me.

  14. I COMPLETELY agree that pumpkin shouldn’t be restricted (and in fact made a pumpkin pasta over the weekend). I have a little leftover, and now I know just what to do with it. Bring on pizza night!

  15. Deena Kakaya says:

    Joanne, I think this is one of my fave posts from you. I love the top pic. I’m excited by how well balanced the flavours are in the dish, sweet, mellow, lightly bitter. I’m charmed by how simple you reveal it to be. X

  16. Johanna GGG says:

    sounds delicious – burrata is still a mystery to me but I love the look of the melt – I love pizza nights too but sometimes I have to go plain tomato and cheese – did that last night and thought of all the wonderful combinations I could have done if only for the energy

  17. This is all kinds of spectacular! I’ve actually been craving pumpkin lately.

  18. Julia says:

    The constant change in weather is monkey-ing with my tastebuds too. One second, I’m all “SOUP!” Next second, I’m all “Salad!” and at this moment, I’m all about this pizza. I’ve never put pumpkin on a pizza before and have been meaning to for ages. AND DID YOU KNOW: I love me some burrata?! Awesome pizza, lady!

  19. Shashi says:

    I am a huge fan of pumpkin – on pizza it’s like heaven!
    I have yet to try it with fire roasted tomatoes mixed in … sounds fabulous Joanne!

  20. Thanks for the great idea of what I can do with my random assortment of leftovers :)

  21. SallyBR says:

    Who could tell ridiculous could be a compliment? this Brazilian is amazed at how much her horizons can be stretched as far as language goes, just by visiting a few selected food blogs!

    Oh, well – I might jump in too: this pizza is ridiculous. I want to make it too, I also love pumpkin and feel it is not present enough in our table.

    Ridiculous ;-)

  22. You had me at pumpkin and burrata- OMG how I love buratta!

  23. Erica says:

    This looks fabulous!! I love the combination of ingredients.

  24. Oh how I love chipotle and pumpkin together. You pizza looks just amazing! I would love a slice or two for lunch! Bookmarking!

  25. Chantal says:

    Hi Joanne,
    Your pizza looks so good. I like the use of pumpkin puree.
    Chantal

  26. I would eat pumpkin every day if I could find them. You just don’t see them any more after Halloween. This is one amazing pizza, Joanne.

  27. I usually don’t crave pumpkin in the spring but man, I’d love to have this pizza anytime of year! Pinning….

  28. Barbara says:

    I’d eat pumpkin every day too. No season for me! Nice to see burrata melted so nicely…I’ve only used it in salads.

  29. Pam says:

    I love pumpkin year round. This pizza looks awesome! Love the kale and gooey, gooey cheese on top.

  30. YES to everything about this! Especially the burrata… swooooooon.

  31. Lisa says:

    You are completely correct when it comes to your observations about pumpkin. I adore it and really ought to create dishes with it more often. Fantastic and innovative recipe Joanne. I could almost taste it. And that sauce ….

  32. Ahhh you are so right! We can eat pumpkin all year long! Love this recipe!

  33. Katerina says:

    I am a total sucker for pizza! This one is delicious Joanne!

  34. Kate says:

    I am SO ready for this. We’re ending Passover tonight with pizza, so I’m already fantasizing. And burrata on top? Heavenly.

  35. Oh this pizza looks sooo good! I literally love pizza and I definately going to test this recipe ;)

    Best wishes chrissi
    from http://chrissitallys.blogspot.de

  36. Abby says:

    You’re right, you’re totally right. And now I must have pumpkin pizza in my life!

  37. Pam says:

    It looks delicious! And pumpkin anything would go over great here with my family.

  38. Danguole says:

    It cracks me up the way pumpkin is everywhere in October and all of a sudden, it’s nothing but crickets in pumpkin land. We all use the canned stuff anyway!

    This looks fantastic. I love chipotle+squash for DAYS.

  39. I love pumpkin year round. I never would have thought to use it on a pizza, even during pumpkin season. But I’m not surprised you came up with such an awesome idea!

  40. That is one good looking pizza you’ve got here and all the flavors sound fantastic together!

  41. Heck yea let the squash reign year round! Love that it is blended up into the sauce and made spicy!

  42. Min says:

    This pizza looks so so delicious! Yes, the weather this year has been so crazy! I eat pumpkin throughout the year so canned pumpkin is certainly a pantry staple. I’ve added sweet potatoes to my pizza before but never pumpkin. I have a feeling I’m going to like this..very.very much ;)

  43. I totally agree that pumpkin isn’t only for fall. This pizza looks wonderful and I just happen to have some Libby’s canned pumpkin in my pantry. Looks like I may be trying this delicious pizza out this weekend!

  44. Teffy Perk says:

    It’s for things like these that I know you are a genius!
    I do love burrata, and I do love pumpkin. But I’ve somehow never managed to have them together. Must be rectified!

    {Teffy’s Perks} X

  45. Hotly Spiced says:

    I’ve heard your weather is all over the shop – T-shirt weather one day, winter coat day the next, freeze warnings and yet another day of snow. So confusing! I love the look of your pizza – what wonderful toppings. I would have to make mine with fresh pumpkin though because I’m quite sure it’s not available here in a can xx

  46. Christina says:

    I would have never put this together, yet its exactly what I want. On my to make list :)

  47. Omg. When the Libby’s opportunity landed in your inbox, did you weep a little? … like I am over this pizza.

  48. Trisha says:

    I love how sneakily and deliciously pumpkin goes into recipes without you even noticing it! Extra vitamins and minerals for the win! Also the photos of that melty burrata cheese are driving my exam-crazy brain NUTS. Is there anything more beautiful that stringy melty cheese? I think not.

  49. tigerfish says:

    I am for pumpkin in a can definitely, so that I do not have to work through the super hard, thick skin :)

  50. Shannon says:

    love this sauce! and burrato, my my, it’s like the best thing ever created :)

  51. I am definitely a ‘year round pumpkin’ kind of girl so this is my kind of pizza!

  52. You’re so right! We need to eat pumpkin year round! Hooray for this!

  53. I would never thought of using pumpkin with pizza, but I see that it works. Looks so yummy!

  54. Kelster says:

    We eat pumpkin all year long in Jamaica.

  55. I’ve planted kale, now all I need is the chipotle!

  56. So I totally have a can of pumpkin puree sitting in my cupboard that I have been itching to use. I know what I’m making for dinner this week! So creative!

  57. I’ve never put pumpkin on a pizza. New one I must try. This looks gorgeous!

  58. Blond Duck says:

    Sounds delicious to me! I love pumpkin!

  59. Wintsprummer – Ha! I love that word. Has a nice ring to it. Although, I prefer straight-up spring. You with me?

    Can I tell you I just has burrata for the first time a week ago. SO good. Love the sound of it with some sauce and kale.

  60. […] Pumpkin Chipotle Pizza with Kale and Burrata  by Joanne-Eats Well with Others […]

  61. Is that the burrata cheese there over the top of that fine looking pizza, Joanne? It reminds me of how our pizzas always look after we’ve dumped Greek yoghurt over the top (goes really well, honestly!) I agree that we can never eat too much pumpkin … should be an all-year-round thing for sure!
    P.S. I love your explanation as to how we can know if the yeast is good! Haha!

  62. I love kale, but combining it with burrata is bringing it to a whole new level of goodness.

  63. Reeni says:

    I love that you’re eating pumpkin in April! I was wondering if I should post a butternut squash recipe and the answer is yes. . . Love that you made it into a sauce. For pizza. My favorite thing in the world. Very creative and delicious.

  64. sandra says:

    It is funny how wildly hot food when placed on a pizza becomes much less spicy. All that dough to soak up the heat, I guess.

  65. You know that I am all for making it a year-long habit…woot! And I kid you not, I was THISFRICKINCLOSE to making pizza sauce w/ pumpkin this week, too. And now I’m kicking myself for not – your pizza look ridiculously mouthwatering!

  66. Year long pumpkin sounds great to me! Plus, it is autumn here, so I don’t need any persuading at all :-) Pumpkin, chipotle flavours and kale on pizza is kind of perfection.

  67. Pumpkin should be eaten all year round – I agree! Especially if it’s spicy and covered in burrata. Oh mamaaaaa this looks awesome!

  68. Brenda Ton says:

    Such beautiful photography – this pizza looks mouthwatering!

  69. Torsten says:

    Oh boy… I could’ve licked the screen – your photos look so tempting

    Thanks for sharing this – I just followed you on Twitter so I can make myself even more hungry!!

  70. SallyBR says:

    Just made this topping last night, big big hit, EVEN with the husband who normally will not jump up and down for kale

    I slightly modified the pumpkin sauce to use some tomato sauce I had around – uncooked. Turned out truly delicious, my photos not that great, but I might ignore that fact and blog about it next month. Will link back to ya!

  71. […]  I chose a very unusual topping for this experiment, combining kale and pumpkin, after reading this post by Joanne from Eats Well with Others, one of the food blogs I follow very closely.  She cooks […]

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